This molasses cake has been a family favorite of ours for several generations.
It is wholesome and satisfying without overpowering your sense of sweetness.
Easy to make and quick to be consumed, try it and see if you miss the icing on this cake! Ingredients 4 cups of freshly ground whole wheat pastry flour or unbleached all purpose flour 2 cups of sucanat (or plain sugar) 1 cup butter 2 cups of hot water 1 cup molasses (see below for best kind to choose) 1 tablespoon baking soda Directions Cut in flour, sucanat (or sugar), and butter together with a pastry blender and put aside 1 cup for later.
Now mix together hot water and molasses with baking soda.
Pour dry mixture into wet mixture and beat.
Pour into a greased and floured 9 x 13 glass pan.
Sprinkle with the reserved cup of flour mixture.
Bake in a preheated oven at 350 degrees for 45 minutes or until a knife inserted in center comes out clean.
Choosing Molasses The refining and processing of table sugar requires several steps that produces the byproduct molasses.
Several kinds of molasses are produced during the different stages of sugar production.
The first kind of molasses produced is mild or barbados molasses, which is also known as "first molasses.
" The second kind is known as dark or"second molasses.
" The third, and more commonly known for its nutritional content is called, blackstrapmolasses.
Blackstrap molasses is by far the most nutrient dense form of molasses.
Popularly known for its high content of iron, blackstrap is also a good source for other minerals and vitamins as well.
It is high in manganese, copper, calcium, potassium, vitamin B6- just to name a few.
If your looking for a variety that is preservative free, choose the unsulphured molasses and avoid the addition of sulphur dioxide.